Robert M. O'Halloran

An Examination of Current Hospitality and Tourism Teaching Methods

Abstract The authors examined teaching methods and materials used in hospitality and tourism classrooms. International Council on Hotel, Restaurant, and Institutional Education members were sampled using an electronic survey accessed through an email link. The researchers inventoried techniques, support media, types of activities used in teaching and evaluation, and investigated relationships between these variables. Similarities and differences between public and private schools, two-year and four-year schools, subject matter taught, the type of teaching position held by the educator, and gender differences were also explored. Suggestions are presented for the future of teaching and learning in hospitality.

Service Learning in the Hospitality and Tourism Business Environment

Abstract The authors discuss service learning as a key learning methodology for hospitality and tourism students. Service learning combines academic and practical experiences to enhance student learning. It needs to be related to the mission, goals, and objectives of a hospitality and tourism program as well as an integral component of course goals and objectives. The elements of service learning are discussed and several project examples are related to illustrate the use of service learning in the classroom and the instructors role in the process.

The Hong Kong Hilton: The case of the disappearing hotel

Opened in 1961, the Hong Kong Hilton closed its doors in 1994 to make way for redevelopment of its site into commercial office space. The hotel was closed not because it was unsuccessful or losing money, however. Instead, the decision to close was based on the simple fact that its owner could achieve a higher return on the site from a commercial building than from a hotel. Several factors entered into the decision of Hutchison Whampoa to demolish the landmark property. Among them were the increasing cost of labor, a requirement for retrofitting hotels for sprinklers, zoning restrictions, and the general cost of real estate in central Hong Kong. The Hilton was by no means the only property removed from supply. Hong Kong lost a net of nearly 900 rooms from 1993 through 1995, even though hotel occupancies averaged above 80 percent for the period and well over 2,000 new rooms opened.

Creativity: A Key Factor for Decision-Making

Creativity in the decision making process is a key element for successful managers. Using that premise this article discusses the creative process and its application in the hospitality and tourism classroom. Activities and assignments are outlined to provide a framework for adaptation in a variety of settings.

The Diverse Classroom as an Instructional Asset

Abstract This article highlights diversity as a teaching and learning tool. Diversity is defined as more than ethnic and/or racial and includes other factors such as the wealth of resources an international student population can provide. The discussion suggests a variety of exercises to utilize diversity in the learning process.

Video Cases: An Alternative to the Term Paper

Detailed in this article is a a video production assignment for hospitality students. The goals of the project are discussed; methodology of the project is present; and challenges and successes are offered.

Comprehensive Assessment in the Hospitality and Tourism Classroom

Assessment can be used to understand where the student is in the learning process, to understand what he or she knows or can do, and to reveal his or her strengths and areas for improvement. This article examines the develop- ment and use of a comprehensive examination for graduating hospitality students.

Designing a Game Based on Monopoly as a Learning Tool for Lodging Development

This article focuses on the development of a game based on Monopoly to be used as a learning tool for an advanced lodging class. In the game development process, students worked with the instructor to create a learning tool for content focused on hotel development and feasibility analysis. Extensive background information on the use of games in education is presented, the project on the development of the Monopoly based game and pilot tests of the product are outlined, and a model for use in the development of an educational game is offered.

How students view food service

Potential recruits will act on their perceptions, accurate or not, of food-service segments. A survey of HRI students shows how they view four major segments

Using Community Resources to Make Learning More Meaningful: Assessing Rural Educational Settings

This article focuses on the use of community resources to enhance student learning. The article highlights rural educational settings and provides examples of one program and how resources are identified and utilized. Educational strategies for using community resources as teaching and learning tools are included as suggestions.